recipe

Simple Refrigerator Pickles

This recipe can be used for cucumbers alone or in a mixture with beans, peppers, peas, cauliflower, carrots, kohlrabi, broccoli, garlic scapes, green tomatoes and more. This has become a summer snack tradition in our house! You can even add more veggies to the brine as they disappear. Ingredients 1 1/2 quarts water 2 cups Continue reading >>

Unrolled Egg Roll Skillet

This is a great recipe for those meals when you don’t have time to wash a bunch of dishes. One pan and done! Ingredients: 1 lb. ground pork (can substitute with ground chicken, ground beef, or ground turkey) 1 sweet onion, diced 1 tablespoon toasted sesame oil 1 tablespoon rice vinegar 2 teaspoons minced fresh Continue reading >>

Dilly Beans

This recipe was passed down to me by a dear family friend, Laurie. Everyone raved about her dilly beans through the early years of my marriage. So I made the famed beans summer after summer only to figure out a couple years ago that it is simply the recipe from the Ball Blue Book of Continue reading >>

Cabbage Coleslaw

We Grow’s take on a classic creamy cabbage coleslaw. We like to make a huge batch and eat it for several days. 1/2 cup mayonnaise 1 Tbs buttermilk powder ( or substitute 1/4 cup buttermilk) 1/4 cup granulated sugar 1 tsp salt 1/4 tsp ground black pepper 1 1/2 Tbs apple cider vinegar 2 1/2 Continue reading >>

Tomatillo Pork Roast

This Latin specialty is one of our all-time favorite tomatillo recipes. The acidity of the tomatillos tenderizes the meat until it’s falling apart, melting the marbled fat. The resulting meat can be eaten as is but we love to use it in carnitas or enchiladas topped with lots of fresh salsa, sour cream and extra Continue reading >>

Farm Favorite Stir-Fry

Main ingredients 2 tablespoons of oil for stir frying pork, chicken or beef, thinly sliced into stir fry pieces approx. 4 cups of any combination in-season vegetables such as beans, pea pods, carrots, onions, mushrooms, summer squash, etc. 2 teaspoons cornstarch Sauce ingredients 2 tablespoons oyster sauce 1 garlic clove, crushed and chopped 1 teaspoon Continue reading >>

Rhubarb Basil Tea

Ingredients 6 stalks rhubarb, cut into 1-inch lengths 8 cups water 1/3 cup sugar or honey, or to taste 3 fresh basil sprigs Directions In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 30 minutes. Strain the liquid, add sugar to taste, stirring to dissolve, and allow Continue reading >>

Asian Cabbage Salad

Here is our twist on the Asian Cabbage Salad recipe we were given in the Gelhaus family cookbook. The original recipe calls for a package of ramen noodles along with the chicken seasoning packet being used in the dressing. We sub rice noodles and skip the bouillon packet. Do your thing! Ingredients: 4 to 8 Continue reading >>

Carrot Souffle

This recipe was initially tasted at a Farmshed Farmer Tribute Dinner in Stevens Point. We were blown away by the flavor. It is very simple with common ingredients but is even easier if you have a stick blender. Keep in mind that we are using incredibly sweet carrots. If you try this with starchy store-bought Continue reading >>

Oriental Cabbage Salad

This is a good recipe for fresh pac choy, napa cabbage or any oriental cabbage. Make this recipe your own by adding craisins, julienne carrots, or grape slices. We also like to add crunchy low mein noodles just before serving. A hit at potlucks! Ingredients 3 oz. ramen noodles – broken into small pieces 4 Continue reading >>

Butternut Squash Soup

This is the butternut squash soup recipe served at the We Grow Farm-to-Table Dinner Event in October 2016. It received very positive reviews and we were asked over and over again to post the recipe. It doesn’t take long to put this soup together, so it is great when you don’t have a plan for Continue reading >>

Brussel Sprout Gratin

This au gratin recipe can be the base for any number of veggie gratin recipes. As our farm volunteer Linda pointed out, it would also be good with spaghetti squash. We would also try it with a mix of broccoli and cauliflower. Ingredients 1 pound brussels sprouts, cleaned and trimmed 3/4 cups grated sharp Cheddar Continue reading >>

Tomato Soup

In our house during the peak of tomato season, there is a pot of tomatoes cooking on the stove or stewing in the roaster nearly every day. Tomatoes grown in a field aren’t always perfect and who can possibly eat them all? Waste not, want not! Early in the season, when there aren’t a lot Continue reading >>

Sauteed Rainbow Chard

Garlic, chile, and lemon zest add a kick to garden-fresh chard. Serves 6 to 8 Ingredients 2 pounds rainbow chard ⅓ cup olive oil 5 tablespoons butter 6 cloves garlic, peeled and thinly sliced 1 small red chile, thinly sliced zest and juice of 1 organic lemon sea salt and  white pepper, to taste Directions Continue reading >>

Tomato Basil Pasta

This recipe was shared by farm member Kerri in 2015, our first season! She has always been awesome enough to share good finds and this is no exception. Ingredients 2 cups diced tomatoes 1 small onion, finely chopped 6 tablespoons olive oil 2 cloves crushed garlic 6 leaves fresh basil, torn 10 ounces fusilli pasta Continue reading >>